Spring Salad With Chive Blossom Dressing

The chive blossoms taste quite oniony and add a lot of taste to the dressing and are also nice added to the salad greens. Love spring with all the fresh new salad makings!!
- Ready In:
- 20mins
- Serves:
- Units:
3
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ingredients
-
Chive Blossom Dressing
- 3⁄4 cup plain fat-free yogurt
- 1 tablespoon olive oil
- 2 tablespoons chives, finely snipped
- 1 garlic clove, smashed
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon pepper, fresh ground
- 3 -4 chive blossoms, pulled apart
-
The Salad
- 1 cup lettuce, leaf type, torn small
- 1 cup watercress leaf
- 1 large mushroom, sliced thinly
- 1 tomatoes, cubed
- 6 snap peas, cut in thirds
- 2 large red radishes, thinly sliced
- 1⁄4 cup cucumber, peeled and diced
- 3 spring onions, chopped
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon pepper, fresh ground
- 3 -4 chive blossoms (to garnish) (optional)
directions
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Chive Blossom Dressing:
- In a small bowl, whisk together all dressing ingredients except chive blossoms.
- Sprinkle chive blossom pieces on top of dressing.
-
Spring Salad:
- Layer all ingredients in a salad bowl, starting with the lettuce and watercress.
- Season layers to taste.
- Pour desired amount of chive blossom dressing over.
- Toss lightly and garnish with full chive blossoms if desired.
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Crisp, vibrant and springy. I also subbed a half mayo for the plain yogurt and since I like my salad dressings on the more pourable side, I thinned it with a little bit of half and half cream. Substituted red bell pepper for tomatoes (supermarket toms are horrible this time of year) and omitted the mushrooms because I much prefer them cooked. Fresh chive blossoms from the garden and I added a few of the petals to the dressing. Thanks for posting! Reviewed for Herb &Spice of the Month: Chives in the French Forum.Reply
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Crisp, vibrant and springy. I also subbed a half mayo for the plain yogurt and since I like my salad dressings on the more pourable side, I thinned it with a little bit of half and half cream. Substituted red bell pepper for tomatoes (supermarket toms are horrible this time of year) and omitted the mushrooms because I much prefer them cooked. Fresh chive blossoms from the garden and I added a few of the petals to the dressing. Thanks for posting! Reviewed for Herb &Spice of the Month: Chives in the French Forum.Reply
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